Stuffed Shells with Arrabbiata Sauce

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Picture of Stuffed Shells with Arrabbiata Sauce Recipe Photo: Stuffed Shells with Arrabbiata Sauce Recipe
Rated 5 stars out of 5
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  • Read 261 Reviews
Total Time:
1 hr 5 min
Prep
30 min
Cook
35 min
Yield:
8 to 10 servings
Level:
Intermediate
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Ingredients

  • 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
  • 2 tablespoons olive oil, plus extra for greasing baking sheet
  • 6 ounces thinly sliced pancetta, diced
  • 2 teaspoons dried crushed red pepper flakes
  • 2 garlic cloves, minced
  • 5 cups marinara sauce
  • 2 (15-ounce) containers whole milk ricotta cheese
  • 1 1/3 cups grated Parmesan
  • 4 large egg yolks
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves
  • 1 teaspoon chopped fresh mint leaves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded mozzarella cheese

Directions

Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.

Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.

Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.

In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.

Preheat the oven to 350 degrees F.

Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.

Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 261 reviews

  • on June 18, 2013

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    Flavorful filling. I followed the recipe as written, except I added squeezed-dry frozen spinach. I was able to use the herbs from my garden for the filling and the sauce, and made my own marinara sauce. Even though I think I stuffed my 40 shells as full as I could, there was enough filling left over to re-fill one of the ricotta containers, so I will purchase another box of shells, cook them, stuff, and freeze them for another meal. Great recipe!

    people found this review Helpful.
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  • on January 12, 2013

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    Each time I have made this, I have been asked for the recipe since it is so good. This is a favorite!!!

    people found this review Helpful.
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  • on December 24, 2012

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    This was delicious! I cut the pancetta to 4 ounces, and the red pepper to 1 teaspoon, but otherwise followed the recipe. I prepped them a day in advance to serve on Christmas Eve. It was so nice to be able to pull it from the fridge and pop it in the oven, without spending the whole afternoon in the kitchen. Will definitely make this again, maybe freezing half for later dinners.

    people found this review Helpful.
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